KULISH IS A DISH OF UKRAINIAN CUISINE.

Kulish has always been highly valued by Ukrainians because it was convenient to prepare it not only at home but also on trips. That's how it got its second name "field porridge". Kulish was prepared and is still prepared from millet groats with the addition of vegetables, greens, and meat if available. This kulish with pork would have been considered rich by ancient Ukrainians because it is made with pork. If available, I recommend cooking it in a cauldron to make it more authentic.
Cossacks cooked kulish every day during military campaigns. After the liquidation of Zaporizhzhya Cossacks, the Cossacks settled in the vast territory of Ukraine and Russia. The recipes of Cossack cuisine were passed down from generation to generation, and modified, and today there are many options for cooking kulesh.
Washed millet was poured into a cauldron with boiling water, and one or two potatoes, salt, roots, and herbs were added to taste. The finished kulish was rubbed with lard, onion and garlic. Kulish was especially tasty with lard, a piece of meat (even corned beef), or fish. Kulish was considered ready when the millet was completely boiled and a porridge-like mass was formed. Kulish was prepared mainly with millet, it happened that in some places they also cooked buckwheat (some areas of Chernihiv region, Poltava region), and corn (southern Podillia). Sometimes, on the right bank Polissia, millet kulish was cooked in milk (milk kulish), whey (serum kulish) and buttermilk.
In the field, kulish was prepared for lunch, and at home, usually for dinner. It is still one of my favorite national dishes.
I preparing kulish from pork neck. This meat is ideal for long-term stewing because it has a layer of fat that slowly melts and prevents the meat from drying out.
But kulish is a very versatile dish and you can cook it with different fillings. For example, kulish with mushrooms without meat tastes great. It is also sometimes prepared with fish.
"Thick Kulish was considered delicious, not the kind in which grain after the grain is chased with a club" - as is described in the book "Ukrainian Past". However, decided to prepare kulish similar to a thick soup, rather than porridge. That is why it is not necessary to boil it until the water boils completely, but it is also not necessary to pour in excess liquid.
Ingredients
300 g collar
2 bulbs
2 carrots
1 tsp salt
200 g of millet
3 eggs
2 sprigs of parsley
3 sprigs of dill
Pork Kulish: a step-by-step recipe.
Cut the meat into medium cubes, transfer to a cauldron or pan, and simmer for 10 minutes.
Peel and dice 2 onions and 2 carrots. First, add onions to the pan, and after 10 minutes - carrots. Season with 1 tsp. salt and fry everything together for another 5 minutes.
Add water to the cauldron to ⅔ of the volume of the vessel. Cover, reduce heat to low, and cook for 20 minutes.
Pour 200 g of millet with boiling water, let it stand for a couple of minutes, and rinse it. It will take away the bitterness.
Remove the foam, add the washed millet, mix, and cook everything together under a closed lid for 30 minutes.
Beat 3 eggs in a plate, add them to the coulis, and mix. Cut the greens and serve the kulish with it.